Maple Wine

Source: John M. Haynes
Recipe added: 10/15/01
Email: jmh921@aol.com
URL: n/aI've brewed this twice. I recommend ONLY using PURE maple syrup (preferably from Vermont). After I started my first batch, I mentioned it to the guy who runs the local brew supply, who said he'd heard of people trying it (suprise, its vermont after all), but they told him it never really turned out well. I decided I'd stick with it and see what came out. I'm very glad I did. As with a good mead, it just takes time to ferment out and mature. I can't wait to see what I have after a year!

Specifics

Recipe type: Other
Batch Size: 5 galons
Starting Gravity: 1.070ish
Finishing Gravity: not sure
Time in Boil: 20 mins
Primary Fermentation: at least two weeks
Secondary Fermentation: as long as you can stand

Ingredients:

16-32 Oz PURE Maple Syrup per gallon, comes out to 80-160 oz total for a 5 gallon batch. Yes, this is expensive... but, if you ask me, worth it.